Mini Pumpkin Breakfast Cakes Recipe
These Mini Pumpkin Breakfast Cakes have become one of my go-to pre-workout snacks. They’re warm, protein-packed, and fuel you for your morning movement (while making your kitchen smell incredible).
Ingredients
- ⅔ cup canned pumpkin
- 3 whole eggs
- ½ cup cottage cheese
- 1 teaspoon vanilla extract
- 1 ⅓ cup oat flour
- ½ cup coconut sugar
- 1 scoop vanilla protein powder
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
Instructions
- Preheat oven to 350°F and lightly grease a mini loaf pan.
- Combine pumpkin, eggs, cottage cheese, and vanilla extract in a food processor until smooth.
- Pour into a medium bowl and add oat flour, coconut sugar, protein powder, cinnamon, and baking powder.
- Spoon the batter evenly into mini loaf molds.
- Bake 17–20 minutes or until a knife inserted comes out clean.
- Let cool, then enjoy warm with coffee or a drizzle of almond butter.
Calories: 134kcal, Carbohydrates: 22g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 10mg, Sodium: 115mg, Potassium: 131mg, Fiber: 2g, Sugar: 7g, Vitamin A: 2843IU, Vitamin C: 1mg, Calcium: 70mg, Iron: 1mg